Melt butter in large skillet over medium heat. Add the onions and celery and cook until they soften, about 5 minutes. Add the garlic, poultry seasoning and pepper and cook for 1 minute. Add 1¼ cups chicken stock and simmer for 5 minutes. Add the bread crumbs, stir to combine, take off the heat, cover the pan and let sit for 8-10 minutes. If the dressing seems too dry, add a little more chicken stock. Taste and add salt if needed.